Preheat the oven to 350º F.
In a large bowl, add your dry ingredients and whisk to blend.
Cut the cold butter into chunks and add to the dry ingredients.
Use a pastry blender to cut the butter into the flour. Continue cutting until your butter is the size of little crumbs.
In a medium bowl, add the wet ingredients and whisk to blend.
Pour the wet ingredients over the dry ingredients and mix.
Add the blueberries and very gently fold them in. I use my hands so I can be very careful not to smoosh them.
Lay a piece of wax paper on the counter. Dust it with some of the extra flour.
Drop the dough onto the wax paper. Sprinkle more flour on top. Press to flatten a little.
Place another piece of wax paper on top of the dough and use a rolling pin to roll the scones 1" to 1 ½" thickness as desired.
Use a biscuit cutter to cut out circles of dough.
Place on a parchment paper-lined cookie sheet and bake for 20-22 minutes until done.
Cool on a cooling rack.